Drain the noodles. Self-explanatory. I have pots and pans that allow you to strain through the lid. Slightly more precarious, one less thing to wash. Toss-up. If you use a strainer, put the noodles back in the pan.

Add your cream ASAP. That pan is still hot and if you don’t add some liquid before the water burns off, those noodles will burn onto the bottom. Ask me how I know. Add some salt and pepper.

It should look like slightly runny macaroni and cheese. The concern is adding too much, but even that can be remedied by just letting it cook down.

Let the cream get hot, then stir in your grated cheese. If you’re cool, you grate your own cheese. If you’re even cooler, you already did it for the week. If you’re amazingly cool, you store your grated cheese in a mason jar. Add more cream if necessary. I usually think it’s necessary and if it looks like I’ll need a lot, I sometimes add milk. Then it’s not quite as good though.

Check for saltiness and add more if necessary. I honestly like it with some salt sprinkled over the top at the end for salty-surprise bites, but do whatever you like.

And now you know how to make my favorite of all time bachelorette/eating-alone/there-is-nothing-in-the-house dish. Add some garlic and parmesan instead of the cheddar and enjoy some alfredo. To add vegetables, heat up (or heck, even cook) some vegetables before you add the noodles back to the pan and continue with your desired cheese. Try it lots of ways and you’ll not only perfect cheater macaroni and cheese, you’ll be able to make swanky macaroni and cheese too.

About Me

Embrace cooking and food in general - in all aspects! This blog is about buying, growing, cooking, preserving, and eating food. It’s about enjoying these activities and understanding that food doesn’t have to be perfect.